Green Curry

This vibrant vegetable stir-fry is a flavorful South Indian dish that combines the goodness of fresh vegetables with an aromatic blend of spices and coconut. The vegetables are lightly cooked to retain their crunch and natural color, while a freshly ground paste of ginger, garlic, green chili, coriander, and coconut adds a burst of flavor. Tossed with tempered mustard seeds, curry leaves, and sautéed onions, this dish is finished to a dry, masala-coated consistency. Perfect as a side dish, it pairs wonderfully with hot rice and crispy papads or as a stuffing for chapatis and bread, making it a versatile and wholesome addition to any meal.

Green Curry

Recipe by S Kamala
Course: SidesCuisine: Indian, TamilDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes

Indulge in the flavors of South India with this vibrant vegetable stir-fry, combining fresh veggies with aromatic spices and coconut for a delicious dish.

Ingredients

  • Brinjal (Green variety) – 2 to 3

  • Broad Beans – 4 to 5

  • French Beans – 5 to 6

  • Capsicum – 1

  • Green Peas – ½ cup

  • Ladies finger – 3 to 4

  • Onion – 1

  • Salt – 1 teaspoon or as per taste

  • To Grind
  • Fresh ginger – a small piece

  • Garlic pearls – 2 to 3

  • Green Chilli – 2 to 3

  • Coriander leaves – few

  • Coconut gratings – 2 tablespoon

  • For seasoning
  • Oil – 2 teaspoons

  • Mustard – ½ teaspoon

  • Curry leaves – few

Directions

  • Cut the vegetables into uniform 2-inch lengthwise pieces and chop the onion.
  • Place the cut vegetables (excluding okra) into a vessel, add a cup of water or just enough to half-submerge the vegetables, and cook for 4 to 5 minutes—avoid overcooking.
  • In a pan, heat a teaspoon of oil and fry the okra for 2 to 3 minutes; the vegetables should retain their color and be half-cooked. (Alternatively, you can microwave the vegetables to preserve their color.)
  • Grind ginger, garlic, green chili, coriander leaves, and coconut gratings into a coarse paste without adding water.
  • Heat oil in a pan, and when hot, add mustard seeds. Once they pop, add curry leaves and chopped onion. Fry until the onion is slightly browned.
  • Add the cooked vegetables with salt and stir well. After a few seconds, incorporate the coarse paste and fry on medium heat until the masala is well-blended with the vegetables and the curry becomes dry.
  • This dish can be served mixed with hot rice and accompanied by papad/chips, or with chapatis or bread slices stuffed with the curry.

Notes

  • Any green vegetable can be used to achieve a green-colored curry. You may also add other types of vegetables or a mix of different colored vegetables if desired.

Introduction:

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